Whisk together soy sauce, honey, vinegar, oil, orange juice, and garlic in a small bowl. Pour half of the marinade into a resealable plastic bag. Reserve the other half the marinade to serve as a dressing with the cooked tenderloin.

Place pork in the bag and toss around until it is thoroughly coated. Marinate in the refrigerator for 1 ½ to 2 hours, turning at least once. Remove from the refrigerator 20-30 minutes before grilling.

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Slice ½ red onion, 1 green pepper, and 1 summer squash into large pieces. Toss with 2 teaspoons olive oil and grill for a few minutes, turning once. (Alternatively, place on a sheet pan in the oven and bake at 400°F for about 10 minutes, turning vegetables around with a spatula half way through.)